Its a beautiful Monday morning! Hopefully it won't get too hot. Yesterday was rainy but okay, however, Saturday was way too hot and muggy.
One of the trendiest flavours these days is salted caramel. Not that I care about what's trendy. I usually find trends silly and pretentious, but in this case, it can be quite delicious. I've always appreciated the sweet/salty combination.
This is a variety of granola I haven't made before, so it was also born out of my ongoing obsession with kitchen experimentation. This one is definitely a success! It is also low-sugar/refined sugar-free, gluten-free and vegan.
I kept this nut-free and added freeze-dried apple and mango, and raisins, but you can add whatever you like. Pecans would be delicious, as would chopped figs, apricots or dates.
Salted Caramel Granola
2.5 cups unsweetened apple sauce
1/3 cup coconut oil
2 tbsp. coconut sugar
1 tsp vanilla extract
2 droppers full of English Toffee or caramel flavour stevia liquid (or add 2 more tbsp. coconut sugar)
1/2 tsp salt
170g bag puffed millet
4 cups oats (certified gluten-free, if necessary)
1 cup millet
2 tbsp. chia seeds
1/2 tsp Himalayan sea salt (or to taste)
Add ins: 2 cups freeze-dried fruit, 1/2 cup raisins (or whatever you want)
Warm apple sauce, oil, sugar, vanilla, stevia and salt together in a small sauce pan until oil is melted and mixture is smooth. Remove from heat.
Toss dry ingredients together in a large bowl. Poor wet ingredients over dry and toss well until evenly coated. Spread mixture out over 2 very large baking sheets and bake at 350F for 15 minutes. Stir granola on both pans, and then return to oven shifting their positions. Bake another 15 minutes. Turn off heat and keep in oven for another 30 minutes. Granola should be golden brown. Remove from oven and let cool completely. Toss with fruit and/or nuts and store in air tight container for up to 3 months.
I have shared this recipe with Urban Naturale's Plant-Based Pot Luck Party and Vegetarian Mamma's Gluten-Free Friday.